The rustic farro I am presenting today is an easy-to-prepare first course, yet flavorful and appetizing. It is delicious both hot and at room temperature, and to be honest, I think it would be great even cold, but I couldn’t confirm this as it was eaten immediately. Therefore, it is also perfect for a lunchbox to bring to the office or for a picnic on a day trip. An ideal first course for all seasons. If you love farro, try it cooked in this way. The ingredients are very simple, but they blend perfectly together.
Other farro recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rustic Farro
- 2 1/4 cups farro
- 4 oz cooked ham (in a single slice)
- 1 cup fresh green onions (2 oz approximately net of waste)
- 1 1/4 cups cherry tomatoes
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
Preparation of Rustic Farro
Cook the farro according to package instructions, drain al dente and set aside.
Trim any fatty parts from the ham and cut it first into strips and then into small cubes.
Clean the green onions by removing the roots and outer layers, then finely chop them. I used a manual pull chopper. If you want to purchase it, you can find it by clicking HERE. I also snipped a couple of green leaves with scissors
Wash the cherry tomatoes, pat them dry with a paper towel, and cut them into pieces.
In a large pan, heat a few tablespoons of oil before adding the green onions. Also add a couple of tablespoons of hot water and let them soften, sizzling for a moment.
Then add the ham cubes and sauté them for 2/3 minutes over high heat before also adding the cherry tomatoes. Continue cooking for a few minutes, stirring occasionally. Season with salt and pepper to taste.
At this point, transfer the farro to the pan with the sauce and let it absorb the flavors on the heat for a couple of minutes.
Finally, turn off the heat and garnish with plenty of finely chopped parsley.
Distribute the rustic farro on individual plates, sprinkling it with more freshly ground black pepper. It’s excellent both hot and at room temperature. Enjoy! Paola
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